For Mongolians, Fu Tea is more than tea.It is for life.They drink Fu Tea everyday and it supplies them with vitamins and minerals.
It is known as Mongolian Diet Tea.
In Mongolia, there is nothing but desert, where no sufficient vegetable are available. Due to the cold environment, people always eat meat and oily food. Can they still sustain their health? That's why they drink Fu Tea.
Fu Tea Known as Mongolian Diet Tea
The original name of Fu Tea is called Fuzhuan Cha. Zhuan means “brick” in Chinese. Literally, Fuzhuan Cha means “Fu brick tea” in Chinese. This tea is called Fuzhuan Cha since tea is always processed and compressed into brick form. Some of you might wonder, what is the meaning of “Fu”? Fu Tea was once known as Hu Cha because it was produced in Hu-nan province. It was later given the name Fu Tea because in the old days, the tea makers of Fu Tea specially selected Fu-day (伏天) to process the tea. Fu-day is the hottest day in summer. There are only 3 Fu-day in every lunar year.
Production of Fu Tea began since 1860 in Hunan province. Originally, this tea was meant for exportation to other provinces, especially to West-North area of China. In order to ease the carriage of tea during transportation, tea leaves were compressed into brick form. Even until today, Fu Tea is still widely consumed and favored by Mongolians, Xinjiangese and people from Qing-hai and Ning-xia province. This tea is also very popular in Sichuan province. Usually the quality of Fu Tea consumed by locals is of lower quality. Fu Tea is compressed into various sizes.The size of brick and its quality is set according to the harvesting season of tea leaves. The differences in quality are reflected in its flavor and the intensity of aftertaste. The good quality Fu Tea gives a hint of Chinese dates like flavor, combined with a mild woody scent. It also gives much longer lasting taste than the normal quality. Unlike ordinary brick tea, good quality Fu Tea is not astringent at all.
Why is Fu Tea so popular in West North area of China?
The living environment in this area is very cold and harsh and people who live here lost a lot of calories. Besides, fresh vegetables are rare and hard to obtain. Eventually people who live in desert and high mountain area tend to have a lot of meat in their daily meal. In general their diet contains a lot of oil and fat. For those whom lack fresh greeneries in their diet, Fu Tea is a very important source of minerals and organic substances such as pro-vitamins, which is vital to health.
Do you worry about Your Weight, Cholesterol or Sugar level?
Various researches studied that conjugated poly phenol in Fu Tea helps to reduce sugar intake. As a result, this tea will help to lower blood sugar level in our body. It does not really reduce existing sugar, but to reduce sugar intake from food into our body. In our body metabolism, sugar derives from carbohydrate. The hydrolysis of carbohydrate into sugar involves various enzymes. Starch, as it is often explained as “net”, is broken into single chain, which is called dextrose. The dextrose is further broken into smaller molecules such as oligosaccharide and then finally it will be further converted into sugar or glucose. A number of various enzymes involved in different stages of sugar metabolism. According to health study, Fu Tea works on the enzyme that is in-charge of hydrolysis of sugar. Enzyme misunderstands particular substances in Fu Tea as sugar and eventually less sugar is produced from carbohydrate.
Basically the reduction of blood sugar causes lack of energy in our body metabolism. As a result, our body system needs to burn existing fat and cholesterol stored inside our body in order to supply sufficient energy for normal body metabolism. To explain this in a simpler way: sugar is like “cash”, while fat is like a “fixed deposit”. If there is insufficient “cash” to use, we have to get money from our “fixed deposit”.
Thanks for the effectiveness of Fu Tea in lowering blood sugar, some people enjoy this tea not only for its taste and flavor, but also for its unique functional health effect.
Process of Fu Tea
Fu Tea is categorized as “dark tea”. Dark tea is refers to tea that undergoes secondary fermentation. In the beginning stage of the process of Fu Tea, freshly plucked tea leaves are pan-fried in order to inactivate the enzymes. At this point, the tea is categorized as green tea since the fresh tea leaf is heated at once and no enzymatic oxidation takes place. The tea leaves are treated like processing ordinary green tea. Usually most of tea such as green tea, oolong tea and black tea is dried with hot air or heat-dried during its manufacturing process. Due to the high temperature caused during heat-drying process, all remaining enzymes will be completely inactivated.
On the other hand, the drying process for dark tea is conducted under the sun. Due to the moderate heat, further fermentation is taken place by the remaining enzymes during sun-drying process. This is the key element that differentiates dark tea from both the green tea and black tea.
Most of us tend to think that pan-frying is effective enough to inactivate enzyme, as it is the objective of this process. However heat generated from frying pan is not as hot as the heat from steam. Unlike Japanese green tea that involves steaming method to inactivate the enzymes in the tea leaves, pan-fried tea still contains some remaining minor amount of enzymes inside the leaves that survived the heating process.
After sun-drying process, tea leaves are piled inside a store room for nearly 1 year in order to get it further matured. It is just like keeping rice straw for a long period, the maturing process will convert the original greenish smell of tea leaf to be very flowery and fruity aroma.
After the maturing period, the crude dark tea is then sent for compressing process. Before compression, the tea leaves will be steamed for the second time in order to further soften the tea leaves and ease the compression. After steaming, the tea leaves will be compressed in the casing. This step is one of the crucial stages in determining the quality of Fu Tea. The brick tea must be compressed with the right pressure so that the tea leaves are not too loose and not too tight. The brick must be compressed to an appropriate tightness in order to promote the growth of mold during fermentation. The compressed brick will be then kept in a warm and humid room for further fermentation. This room will be strictly monitored in order to maintain the room temperature and humidity favorable to the growth of mold. If any of these conditions is running out of control, the fermentation will not be successfully taken place. During this stage, a specific type of mold will start growing, producing spores that are called “Golden Flower” (Jin Hua). The quantity of golden flower is the quality index of Fu Tea. The mold also produces organic acid during fermentation. The acid influences a lot on the elution of mineral ions and hence, the amount of mold presence inside the brick tea will eventually dictate the quality identity of Fu Tea.
Good tea has "golden flower" when tea is cut.
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|Zone||Weight||Delivery Fee (RM)|
|West Malaysia||First 0.50 kg||6.00|
|West Malaysia||Additional 1.00 kg||5.00|
|East Malaysia||First 0.50 kg||10.00|
|East Malaysia||Additional 0.50 kg||9.00|